SG or FG of Cider?
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UpstateMike
Well-Known Member
Found this info for some wine competition classes, it may be useful...
I. DRY WINES – Wines that have virtually no residual sugar (less than 0.5%). Specific gravity is < 1.000. Wines entered in this category have complete fermentation (not stopped by intervention of the winemaker) and have not been back-sweetened.
II. OFF-DRY WINES - Used to accompany a meal’s main course or drink by themselves. These wines are not completely dry (i.e., may be back sweetened or may have early termination of fermentation), but are too dry for a Social Wine. They have up to 1% residual sugar and less than 14% alcohol. Specific gravity is 1.000 to 1.010.
III. SOCIAL WINES - Primarily enjoyed in the evening or afternoon with snacks, but may be used with meals or any time. They typically have 1% to 4.0% unfermented sugar with less than 14% alcohol. These are commonly known as "semi-dry" or "semi-sweet" wines. Specific gravity is 1.010 to 1.025.
IV. DESSERT WINES - Full bodied, very sweet wines that are normally served at the end of a meal or with desserts or snacks. These wines contain more than 4.0% sugar and may contain over 14% alcohol. These are commonly referred to as "sweet" wines. Specific gravity is > 1.025.
I. DRY WINES – Wines that have virtually no residual sugar (less than 0.5%). Specific gravity is < 1.000. Wines entered in this category have complete fermentation (not stopped by intervention of the winemaker) and have not been back-sweetened.
II. OFF-DRY WINES - Used to accompany a meal’s main course or drink by themselves. These wines are not completely dry (i.e., may be back sweetened or may have early termination of fermentation), but are too dry for a Social Wine. They have up to 1% residual sugar and less than 14% alcohol. Specific gravity is 1.000 to 1.010.
III. SOCIAL WINES - Primarily enjoyed in the evening or afternoon with snacks, but may be used with meals or any time. They typically have 1% to 4.0% unfermented sugar with less than 14% alcohol. These are commonly known as "semi-dry" or "semi-sweet" wines. Specific gravity is 1.010 to 1.025.
IV. DESSERT WINES - Full bodied, very sweet wines that are normally served at the end of a meal or with desserts or snacks. These wines contain more than 4.0% sugar and may contain over 14% alcohol. These are commonly referred to as "sweet" wines. Specific gravity is > 1.025.
saramc
Well-Known Member
Each competition tends to have its own parameters. In my neck of the woods, dessert wine is a minimum of 15% ACV.
LeBreton
Well-Known Member
I'd consider them all sweet ciders.
Pickled_Pepper
Well-Known Member
In my opinion, anything around 1.020 is sickly sweet. I would assume a lot of the American grocery store commercial ciders would be in the neighborhood of 1.015+?
Anyone ever made a gravity measurement of these?
Anyone ever made a gravity measurement of these?
LeBreton
Well-Known Member
IIRC in another thread, UpstateMike measured one of the AO ciders around 1.030.
UpstateMike
Well-Known Member
Sounds about right, it was the Angry Orchard Crisp that I measured.
UpstateMike
Well-Known Member
Yes I have read multiple thread of 1.030 but in states like mine beer is only sold at 3.2 abv. So we need the sweet to hide the alcohol taste....lol
Not sure if I am reading this right, but it seems that you are saying that the ABV is synonymous with the Final Gravity reading. AO Crisp is about 1.030, and has an ABV of 5%.
LOL I'm Poking fun at my state saying it needs the sweeter to mask the alcohol flavor so that ppl around here can handle it.
Magners Original is 1.010. don't know if the SG is different in the states
